Description
This Tandoori Chicken Garlic Bread recipe is an indulgent fusion appetizer that combines spicy, smoky tandoori chicken with rich garlic butter soaked bread, topped with melted mozzarella cheese. Perfect for sharing, this flavorful dish blends Indian spices with comforting garlic bread for a unique twist that’s sure to impress at any gathering.
Ingredients
Scale
For the Tandoori Chicken Marinade
- 400g chicken tenders (about 4-5), cubed
- 1/2 cup plain, full fat yogurt
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp salt (or to taste)
- 1 tsp red chili powder
- 1 tsp chili flakes (reduce as needed)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/4 tsp garam masala
- Optional: 1-2 tbsp Shan tandoori masala
For Cooking the Chicken
- 2 tbsp oil, butter or ghee for cooking
- Handful of wooden smoking chips for smoking
For Garlic Butter Custard Sauce
- 6–8 garlic cloves mixed with 2 tbsp olive oil
- 1/2 cup unsalted butter, melted (113g)
- 1 egg
- 1/4 cup milk (60g)
- 1/2 tsp salt
- 1/2 tsp paprika
- 2 tbsp chopped fresh parsley
For Bread and Toppings
- 12 King’s Hawaiian Original Hawaiian Sheet Rolls, kept in the full sheet form (or replace with a French baguette of similar size)
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken tenders with yogurt, ginger garlic paste, lemon juice, salt, red chili powder, chili flakes, turmeric, coriander, cumin, onion powder, garam masala, and optionally Shan tandoori masala. Mix thoroughly to coat all pieces evenly. Cover and let it marinate for at least 30 minutes to allow the flavors to develop.
- Cook and Smoke the Chicken: Heat oil, butter, or ghee in a pan over medium heat. Add the marinated chicken and cook until tender and fully cooked through. Once done, add a handful of wooden smoking chips to the pan, cover briefly to trap smoke, and let the chicken absorb a smoky flavor.
- Prepare Garlic Butter Custard: Roast garlic cloves with olive oil until fragrant and soft. In a mixing bowl, combine the roasted garlic, melted unsalted butter, egg, milk, salt, paprika, and chopped fresh parsley. Whisk well to create a flavorful garlic butter custard sauce.
- Soak the Bread: Dip the entire sheet form of Hawaiian rolls evenly into the garlic butter custard, allowing the bread to absorb the mixture thoroughly. Arrange the soaked bread on a baking tray prepared for baking.
- Bake the Bread: Place the tray with the soaked bread into a preheated oven. Bake until the bread is lightly toasted and has absorbed the custard flavors, achieving a soft yet slightly crisp texture.
- Assemble Toppings: Remove the baked bread from the oven. Evenly spread the smoked tandoori chicken pieces over the bread, then generously sprinkle shredded mozzarella cheese on top.
- Broil for Finish: Return the assembled bread to the oven under the broiler. Broil until the mozzarella cheese melts, bubbles, and turns golden brown. Take care to monitor closely to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Slice the bread and serve warm as a flavorful and satisfying appetizer or snack.
Notes
- For a stronger smoky flavor, soak your smoking chips in water before adding them to the pan.
- You can substitute the Hawaiian rolls with a French baguette cut into sections if preferred.
- Adjust the chili flakes quantity to control the heat level to your taste.
- If you want a vegetarian option, omit the chicken and use roasted vegetables instead, though this will alter the recipe.
- Use fresh parsley to garnish just before serving to retain its bright flavor and color.
